A comprehensive review on α-D-Glucans: Structural and functional diversity, derivatization and bioapplications

Shetty, Prakasham Reddy; Batchu, Uma Rajeswari; Buddana, Sudheer Kumar; Rao, Krs Sambasiva; Suprasanna, Penna

doi:10.1016/j.carres.2021.108297

Cited by 27 publications

(8 citation statements)

References 137 publications

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“…α-D-glucan is a homopolysaccharide and a simple polymer of α-D-glucopyranoside (α-D-Glcp) [8,9]. D-Glucose, the component of the D-glucans, is photosynthesized in plants and widespread in nature and exists in its D-glucopyranose form in α-Dglucans [10].…”

Section: α-D-glucansmentioning

confidence: 99%

Recent Progress in 1,2-cis glycosylation for Glucan Synthesis

et al. 2023

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Controlling the stereoselectivity of 1,2-cis glycosylation is one of the most challenging tasks in the chemical synthesis of glycans. There are various 1,2-cis glycosides in nature, such as α-glucoside and β-mannoside in glycoproteins, glycolipids, proteoglycans, microbial polysaccharides, and bioactive natural products. In the structure of polysaccharides such as α-glucan, 1,2-cis α-glucosides were found to be the major linkage between the glucopyranosides. Various regioisomeric linkages, 1→3, 1→4, and 1→6 for the backbone structure, and 1→2/3/4/6 for branching in the polysaccharide as well as in the oligosaccharides were identified. To achieve highly stereoselective 1,2-cis glycosylation, including α-glucosylation, a number of strategies using inter- and intra-molecular methodologies have been explored. Recently, Zn salt-mediated cis glycosylation has been developed and applied to the synthesis of various 1,2-cis linkages, such as α-glucoside and β-mannoside, via the 1,2-cis glycosylation pathway and β-galactoside 1,4/6-cis induction. Furthermore, the synthesis of various structures of α-glucans has been achieved using the recent progressive stereoselective 1,2-cis glycosylation reactions. In this review, recent advances in stereoselective 1,2-cis glycosylation, particularly focused on α-glucosylation, and their applications in the construction of linear and branched α-glucans are summarized.

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Section: α-D-glucansmentioning

confidence: 99%

Recent Progress in 1,2-cis glycosylation for Glucan Synthesis

et al. 2023

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“…Starch plays an important role in bread production, giving a variety of beneficial advantages that can increase bread texture, shelf life, and overall quality. Starches improve bread texture by increasing softness, moisture retention, volume, increase shelf life, allowing for better baking results and addressing the different demands of customers, including those with dietary restrictions (Reddy Shetty et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Devi,

Singh,

Dutta

et al. 2024

eFood

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In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%, and 0.09 ± 0.04%, respectively, whereas the amylose content of the BS was 18.68 ± 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread.

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“…β-Glucans have been validated as a functional food ingredient in the human diet and are slowly becoming an essential dietary component in our daily meals . α-Glucans, on the other hand, have been shown to have potential benefits for diabetes, cancer, and skin health . Therefore, glucans are an economically important class of chemicals.…”

Section: Introductionmentioning

confidence: 99%

“…7 α-Glucans, on the other hand, have been shown to have potential benefits for diabetes, 8 cancer, 9 and skin health. 10 Therefore, glucans are an economically important class of chemicals. Primary sources of dietary β-glucan that humans unintentionally consume include oats, barley, mushrooms, seaweed, and yeast.…”

Section: ■ Introductionmentioning

confidence: 99%

Direct Visualization of Structurally Similar Polysaccharides in Single Yeast Cells in Vivo by Multivariate Analysis Assisted Raman Microspectroscopy

et al. 2023

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The demand for functional food ingredients like β-glucan has risen enormously in recent times owing to its use in many fields including the food and beverage, cosmetics, pharmaceuticals, and biotechnology industries. Among the many natural sources of glucans such as oats, barley, mushrooms, and seaweeds, yeast has a special advantage in the industrial production of glucans. However, characterizing glucans is not straightforward as there are many different structural variations such as α- or β-glucans with various configurations which vary in their physical and chemical properties. Currently, microscopy, chemical or genetic approaches are followed to study glucan synthesis and accumulation in single yeast cells. However, they are time-consuming, lack molecular specificity, or are practically not feasible for real applications. Therefore, we developed a Raman microspectroscopy based method to identify, distinguish, and visualize structurally similar glucan polysaccharides. By employing multivariate curve resolution analysis, we successfully separated Raman spectra of α- and β-glucans from mixtures with high specificity and visualized heterogeneous molecular distributions during the sporulation of yeasts at the single-cell level in a label-free manner. We believe such an approach when combined with a flow cell can achieve the sorting of yeast cells based on the accumulation of glucans for various applications. Further, such an approach can also be extended to various other biological systems to investigate structurally similar carbohydrate polymers in a fast and reliable manner.

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A comprehensive review on α-D-Glucans: Structural and functional diversity, derivatization and bioapplications

Cited by 27 publications

References 137 publications

Recent Progress in 1,2-cis glycosylation for Glucan Synthesis

Recent Progress in 1,2-cis glycosylation for Glucan Synthesis

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Direct Visualization of Structurally Similar Polysaccharides in Single Yeast Cells in Vivo by Multivariate Analysis Assisted Raman Microspectroscopy

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